Olive oil for salad dressing

[CeeQueue]

I bought some Mastro extra virgin, cold pressed olive oil to use for salad dressings, but I'm finding the taste heavier than I'd like. I've been mixing it with canola and other light-tasting oils, but for my next purchase, I'd like to find a not-too-expensive olive oil that has a lighter taste. Can anyone make any recommendations? Thanks.

[TorontoJo]

The extra virgin, cold pressed oils will have the strongest olive flavour, as they are from the first pressing. For salad dressings, you might want to try something like the Bertolli "light" olive oil. Inexpensive and readily available at the big grocery store chains.

[1sweetpea]

I'd use the Mastro and Bertolli oils to cook, or in dressings that have other strong flavours in them. They are perfectly good olive oils, but don't have a whole lot of personality. Tuscan olive oils tend to have a peppery character which lends itself to vinaigrettes. They will cost a bit more than a generic olive oil, but you don't have to spend tons to get a really pleasant oil. I have even bought a President's Choice Tuscan oil that worked nicely on salad greens. There was a Spanish one as well that was also good. It was only a few dollars more per bottle than the standard stuff.